Health Benefits of Garlic
Garlic (Allium sativum) is used as culinary spices and medical herb. It is a member of the Lily family and a cousin of onions. It is arranged in a head, called the “bulb” which is made up of separate cloves Garlic gloves are off-white in color, and although they have a firm texture, they can be easily cut or crushed.
Garlic provides a numerous benefits to prevent certain illnesses including certain cancer, colds, heart disease, hypertension, and infection.
Cancer: Eating more garlic may greatly lower the risk of certain cancer. Studies shown that garlic has an ability to reduce the formulation of cancerous cells and it is actually block cancer causing oesohagal, breast, stomach, prostate and bladder cancer.
Colds: Garlic is also known to treat colds. Upon the onset of the sniffles, many people testify that consuming a clove or more of raw garlic takes them away. Studies have shown that garlic extract improves immune function and gives the natural defense system a boost. It also conserves the levels of antioxidants in our system.
Heart Disease: Since garlic help to reduce the high blood pressure so it is also help to lower the cholesterol levels. It raises the good cholesterol levels and prevents bad cholesterol from building up on arterial walls which reduces the chance of plaque forming in the arteries. Regular consumption of garlic slows the aging of the aorta and helps to keep it flexible.
Hypertension: Garlic has the ability to control the blood pressure by thinning the blood. It contains ajoene which thins the blood and keeps clots from forming.
Infection: Garlic contains anti-bacterial properties. It is effective against intestinal parasites, recurrent yeast infections and growth of candida albicans. Garlic is known to stimulate T-cells that help to fight infection.
January 7th, 2009 | Tags: garlic | Category: Food and Nutrition
| Subscribe to comments | Leave a comment | Trackback URL
